Linguine alla Luciana: A Journey into the Heart of Naples
Welcome to our recipe blog, where today we take you to the vibrant heart of Neapolitan culinary tradition with a dish that is pure poetry: linguine alla Luciana.
This recipe is not just a simple seafood main course but an ode to the authentic flavors and history of a city that lives and breathes the sea.
Linguine alla Luciana is a masterpiece of balance and flavor, a sensory experience that will win you over from the first bite.
Curiosity
A Story of the Sea and Taste
The name “Luciana” comes from Saint Lucia, the patron saint of fishermen, and encapsulates the essence of this preparation. The main ingredient, octopus, is cooked slowly and lovingly, releasing an intoxicating aroma that blends with the sweetness of tomato, the pungent touch of garlic, and the briny taste of taggiasca olives.
The addition of capers and chili pepper then gives the dish that bold and unmistakable character that makes it unique.
The Recipe: Passion and Tradition
Preparing linguine alla Luciana is a ritual that requires patience and dedication. The slow cooking of the octopus is the secret to achieving tender and juicy meat that melts in the mouth with every bite.
But the true magic happens when the linguine, cooked al dente, are blended in the sauce. Their pores absorb every nuance of flavor, creating a perfect harmony between pasta and dressing.
In this article, we will guide you step by step in preparing this delicacy. You will find tips on how to choose the best octopus, how to cook it to perfection, and how to balance the ingredients for a chef-worthy result. Linguine alla Luciana is not just a dish but an emotion to share with those you love. Are you ready to sail with us towards taste?
Thoughts for you:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Regional Italian
- Region: Campania
- Seasonality: All Seasons
- Energy 596.91 (Kcal)
- Carbohydrates 74.89 (g) of which sugars 13.82 (g)
- Proteins 34.54 (g)
- Fat 19.95 (g) of which saturated 3.37 (g)of which unsaturated 4.02 (g)
- Fibers 3.32 (g)
- Sodium 302.38 (mg)
Indicative values for a portion of 400 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Let’s go shopping
- 12 oz linguine (or spaghetti)
- 2.2 lbs octopuses (preferably small whole weight)
- 1 clove garlic
- 2.1 oz onion
- 14 oz Piennolo tomatoes (from Vesuvius)
- 2.1 oz extra virgin olive oil
- 2.8 oz taggiasca olives
- 2 tablespoons capers in salt
- to taste parsley
- to taste chili pepper
- to taste salt
Linguine alla Luciana
Tools
What we need to prepare
- 1 Knife
- 1 Cutting Board
- 1 Pan
- 1 Pot
Steps
Linguine alla Luciana
I love to feel the raw ingredients I choose for my dishes, in this case, the octopuses arrived to me still alive.
I understand this is impossible for everyone, I wanted to tell you not to worry, as octopuses are bloodless, so even frozen ones are fine.
For this recipe, we will use small octopuses, so the cooking times are suitable for small octopuses, but if you are using octopuses over 500 g each, they need to be cooked longer.
If you have large octopuses, first keep them in the freezer for at least 2 days and then boil them for at least 15 minutes alone or with some vegetables.Then proceed with the recipe from here onward.
The first thing to do is clean the octopuses by removing eyes, beak, and innards, and rinse them well. Place them in a pot with cold unsalted water. As soon as the water boils, take the octopuses one by one by the head, dip them in and out three times, then release them into the water, and cook for about 30 minutes.
Once cooked, let them cool in the cooking water.
In the meantime, prepare the sauce: in a pan, sauté garlic, onion, and chili pepper in plenty of extra virgin olive oil.
Add halved cherry tomatoes, previously rinsed olives and capers, and if you like, a bay leaf.
Add a little water and let it simmer
If the octopuses are small, leave them whole; otherwise, if they are large, it is better to cut them into pieces.
Once cut, add the octopuses to the sauce, and let them infuse for about 15-20 minutes.
In the meantime, bring the water for the pasta to a boil, and as soon as it boils, cook the linguine.
Once al dente, drain and add them to the pan with the sauce.
Toss them well over high heat with a sprinkle of parsley.Linguine alla Luciana is ready, serve them hot.
Storage and Tips
Linguine alla Luciana, the sauce alone can be stored in the fridge for up to 2 days and in the freezer for up to 3 months, and it can also be served alone as a second course with some croutons.
FAQ (Frequently Asked Questions)
Linguine alla Luciana
Can I make this recipe with frozen octopuses?
Yes, certainly, but in this case, you cannot store the sauce in the freezer, only up to 2 days in the fridge.
Linguine alla Luciana
